Directions:
- In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
- With blender running, drizzle in olive oil to form an emulsion.
- Taste and adjust seasonings and/or consistency (add more oil if desired).
- Place the pesto in a bowl and stir in the chives.
- Preheat oven to 425 degrees F.
- Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
- Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
- Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
- NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.37 Kcal (1814 kJ) | ||
| Calories from fat | 368.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.9g | 63% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 25.38mg | 1% | |
| Potassium | 373.01mg | 8% | |
| Total Carbs | 9.71g | 3% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 9.13g | 18% | |
| Vitamin C | 105.7mg | 176% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 41.4mg | 230% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 202.65 Kcal (848 kJ) | ||
| Calories from fat | 172.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.13g | 63% | |
|---|---|---|---|
| Cholesterol | 6.09mg | 4% | |
| Sodium | 11.87mg | 1% | |
| Potassium | 174.43mg | 8% | |
| Total Carbs | 4.54g | 3% | |
| Sugars | 2.26g | 19% | |
| Dietary Fiber | 1.71g | 15% | |
| Protein | 4.27g | 18% | |
| Vitamin C | 49.4mg | 176% | |
| Vitamin A | 1.1mg | 79% | |
| Iron | 19.4mg | 230% | |
| Calcium | 17.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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